Q: (During a trip to Asheville,) the highlight was brunch/lunch at the Sunny Point Cafe, a little local spot on the west side and very busy as expected on a Sunday. I'm writing to plead that you try to get their recipe for Shrimp and Grits. Hands down, the best shrimp and grits we've ever had. Grilled shrimp on top of chipotle cheddar grits with a white wine Dijon cream sauce. Served with chipotle maple bacon. I almost tried to take a bucket of the dish home with me. If you can get the recipe I would be forever indebted. Thank you! — Suzette Bannister, Brookhaven
A: There are several delicious twists to this recipe for shrimp and grits. First, the cafe serves the shrimp over yellow stone-ground grits which have been seasoned with Cheddar and a little chipotle pepper.
The cafe prepares its special bacon garnish in house, rubbing the bacon with a chipotle, maple syrup and black pepper mixture before it’s baked. That bacon won the cafe the Best Bacon 2013 award at a local radio station’s BaconFest.
For blackening seasoning, they use Chef Paul Prudhomme’s Blackened Redfish Magic, generally available in the spice aisle at your grocery store. For whole grain mustard, they use Asheville-made Lusty Monk mustard. And for the white wine, they recommend a Chardonnay.
Sunny Point Cafe Shrimp & Grits
3 Roma tomatoes, cored and quartered
1 teaspoon olive oil
Salt, pepper and dried basil
1 1/2 pounds large shrimp (16 to 20 count), peeled and tails removed
Blackening seasoning, to taste
2 tablespoons unsalted butter
2 tablespoons white wine
1 1/4 cups heavy cream
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
Crisp bacon and chopped parsley for garnish
Preheat oven to 400 degrees.
In a small bowl, toss tomato quarters with olive oil, salt, pepper and dried basil. Arrange on a rimmed baking sheet and roast until skins are golden brown, about 15 minutes. Remove from oven and allow to cool.
In a large bowl, toss shrimp with blackening seasoning and set aside.
Heat a large skillet over medium-high heat. Add butter. When it begins sizzling, add shrimp and cook, stirring frequently, just until shrimp starts to curl. Add white wine and roasted tomatoes and let mixture reduce slightly. Add cream, Dijon and whole grain mustards and bring mixture to a simmer. Cook until cream thickens. Serve over grits and garnish with bacon and parsley. Serves: 4
Per serving: 525 calories (percent of calories from fat, 65), 37 grams protein, 8 grams carbohydrates, 1 gram fiber, 38 grams fat (21 grams saturated), 376 milligrams cholesterol, 336 milligrams sodium.
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